11/30/12

We always have turkey leftovers
during the holidays. I generally roast
at least three turkeys between November and January for various holiday
gathering and events. A lot of my
leftover turkey finds its way to the freezer and into casseroles or other
comfort food dishes.
This biscuit topped turkey casserole recipe is one that I make a few times each year instead of a
traditional turkey potpie with crusts.The girls prefer this version and leftovers pack really well for
lunches.

Ingredients for Creamy Biscuit
Topped Turkey and Vegetable Casserole

2 tsp.Butter

2 tsp.Olive Oil

½ c. Yellow Onion, Chopped

½ c. Celery, Chopped

½ c. Carrots, Chopped

2 Tbsp. Butter, Melted

2 Tbsp. Flour

¼ tsp. Garlic Powder

½ tsp. Salt or Salt Substitute

¼ tsp. Black Pepper

½ tsp. Poultry Seasoning

1 c. Milk (Reduced Fat works
fine)

2 c. Chicken, Turkey or Vegetable
Broth (or a combination)

2 c. Shredded, Leftover Turkey or
Chicken, Cooked

1 16 oz. Pkg. Frozen Mixed
Vegetables

1 Pkg. Refrigerator Bisuits
(Larger biscuits work best)

Instructions for Creamy Biscuit
Topped Turkey and Vegetable Casserole

Preheat the oven and prepare the
baking dish.Preheat the oven to 350F
and lightly spray a 13x9 rectangular casserole dish with cooking spray.

Saute the fresh vegetables.Heat two 2 tsp. each of butter and olive oil
in a sauté pan.Add the fresh, chopped
onions, celery and carrots.Saute until
crisp tender.

Prepare the casserole sauce.Melt two tbsp. of butter in a large
saucepan.Stir in flour and spices.Cook and stir for just a minute or two until lightly
browned.Add one cup of broth to the
flour mixture and whisk.Continue to
heat and stir until the flour is dissolved and the broth mixture lightly
thickens.Add the second cup of broth.Again, stir over medium heat until the mixture
begins to slightly thicken.Add the milk
and continue to heat and stir until the sauce thickens slightly again.

Build the creamy turkey and
vegetable casserole.Into the saucepan—or
into a large mixing bowl if the pan is not large enough—add the turkey and both
the sautéed and the frozen vegetables.Stir the mixture until well combined.Pour the turkey mixture into a prepared 11x9 rectangular baking
dish.Top with the refrigerated biscuits—leaving
just a little space between each biscuit.Cover with aluminum foil and bake for 30 minutes.Remove the foil and return to oven for an
additional 5-8 minutes or until biscuits are golden brown.

Serve.We serve the casserole filling from beneath
each biscuit as a serving with a green salad.

3
comments
:

I am so excited that I won the giveaway for the Sears gift card! I haven't gotten an email about it yet, so I thought of make sure you have the right email: throughcloudedglass@gmail.com. Thanks for hosting the giveaway!